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Unique conditions in commercial kitchens require special fire safety precautions. Make sure you're up to the task by updating your knowledge to the 2011 NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It's your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.